Crusty Baked Pasta and Cauliflower

Thanks to the cooks at I Heart Cooking Clubs I have been introduced to some new recipes. Now I have to find the time to make them all. I was inspired to make this pasta dish from Kim at Stirring the Pot.

I made a few changes to the recipe to ingredients that I had on hand. First, I used a spiral pasta since I had 4 kinds of pasta already at home, buying another did not seem wise.  I also could not find sage at my local grocery store so I substituted with thyme. Finally, I substituted Parmesan Reggiano for the Pecorino. All of my substitutions worked expect the pasta. It dried out a little so I would stick with Ina’s recommendation of shells. I also took Kim’s advice and made this dish in a cast iron skillet which made one less dish for me to wash. Thanks Kim!

This dish got mixed reviews with my family. I loved it! Pasta, cheese, panko topping, what’s not to love. My son got one bite of the capers and was turned off by the dish, teenagers. My husband did not rave about it and I noticed that he had quietly left all his capers in his bowl. I don’t think it is going to be a repeat in my house but I am still glad I made it.

The recipe is available on the Foodnetwork website.


3 Comments Add yours

  1. Kim says:

    Haha! I am all about dirtying as little as possible. This is definitely not a dish for everyone (my husband and son don't like cauliflower at all), but I really enjoyed the unique combination and had no problem finishing it off and taking it for lunch. I think yours looks cheesy and delicious!


  2. flour.ish.en says:

    I am a big fan of cooking and baking everything in an oversized cast iron skillet, big enough to feed the entire family. Pasta with lots of cheese is hard to beat.


  3. I'm not a big capers fan, either, so I sympathize with your son and husband. Other than that, I love the sound of this casserole!


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